Onion meatballs
By VicentaLakin
Last time I had a big cabbage meatball, it was delicious, and the leader was very fond of it, and it had meat and vegetables, and it was sweet, and now I've eaten back, and I've added onions, and I've got to do more to blow it up, and the taste can be updated. It's a little bit more kung fu when you're dealing with cabbage, you're gonna have to use salt to fetch water, filter water and dry water, and it's a little longer, and you're gonna feel like it's worth it. It's a private dish, as you know, and it's a lot of dumplings with pork, and it's a new cooking, which comes from our dumplings, which once boiled their own dumplings, broke their skins, fell in the soup, didn't spread out, and at the time their throats were so full, they were so hungry, they were ready to bite. It's the thought that after a few days, we'll get some cologne, and we'll add onions, and we'll add a little more corn starch to the recipe for dumplings. To illustrate, this dish is based on the original taste of cabbage and pork, the raw materials are not subject to any prawn rice, the sauce is not subject to any ablution and fish troughs, and the taste is simple, sweet, natural, and sometimes simple enough to give food its full meaning。
Recipe Recommendations
- Chinese cabbage
- minced pork
- chives 2-3 root
- salt appropriate amount
- pepper appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- corn starch appropriate amount
- sesame oil appropriate amount
- salty and fresh
- burn
- several hours
- senior
Steps for Onion meatballs
1
Pick up the leaves, pick up the fresh leaves, in a total of about one third, wash the remaining two thirds, dry them with towels or kitchen paper, and cut them as much as possible
2
Onions cut into small particles
3
Wash that part of the green leaves, and filter the water
4
(b) The salt spoons in the cut cabbage bowl, scratch it by hand, and after 10 minutes, the salt will brake the water, pour it out, grab it with its hands, when the water leaks, then pour it, then dry it, then dry it, dry it up, and then wash it with fresh water, pick up the veggies and change it once
5
Scavengers are used to pick up scavengers and dry water with their hands
6
(b) To add meat (slightly more meat than dried water), onions, about a second spoon of salt, a second spoon of sugar, a small spoon of pepper powder, two spoons of wine and two spoons of corn starch
7
Smuggle it evenly with your hands, in one direction, and the meat feels sticky
8
(b) Handing the mixed meat to a ball of the same size and smaller shape than ping-pong
9
And boilers, half a pot of water, and some ginger, and boil the water
10
(a) Put meatballs into the water, turn them into fire, slowly boil meatballs, when the meatballs rise, then add a little water, and then slowly boil them until the meatballs are ripe, and there will be a small amount of vegetables coming out of the cooking of meatballs
11
Scavengering the soup with a net
12
When the meatballs are cooked, the soup is boiled, the green leaves are cooked, and salt, pepper powder and soy sauce are served in the soup, then the soup and vegetables are spooned, then the balls are put on, and the soup and the water are served, and they don't taste greasy。